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Ingredients:
Salt to taste
Black Pepper
4 tbsp Olive oil
1 tsp Rosemary
1 kg Mushrooms
2 tsp Lemon juice
1 tbsp Garlic paste
2 Onions, finely sliced
½ kg Tomatoes, deseeded and grated
Method:
Saute the onion in 2 tablespoons of olive oil until browned then add the
tomatoes, garlic, rosemary, salt and pepper.
Simmer until all the liquid has been cooked off and a thick sauce remains.
Clean the mushrooms with as little water as possible, drain them and cut them in
half.
Pour the lemon juice over them and leave for 10 minutes.
Saute the mushrooms in the remaining olive oil.
Add the mushrooms to the sauce and simmer for a further 10 minutes.
Can be eaten hot or cold.
Tip: To avoid apple slices turning brown brush the apple slices with lemon
juice.
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